Stuffed zucchini boats

This is the season for zucchini .   My FIL used to joke that when the doorbell rang, it could be someone with a drop and run of a bag of zucchini.   LOL.  

Homegrown zucchini is my definination organic and usually larger than the store bought version--just  ripe for stuffing.

2 medium or on large zucchini slice  lengthwise and scoop out the seeds.   Turn upside down and drain on paper towel or a clean kitchen towel.

Cook 1/2 a pound of sausage until no longer pink.   Drain and de-fat.   Crumble.  

Cook 1 cup of rice mix with 1 cup water in the insta pot.

Mix cooked sausage with cooked rice and add

1 cup petite diced tomatoes , drained, reserving juice.
1/4 cup shredded mozzarella cheese.
Check the consistency of the filling.  Add juice if necessary to spread filling in boats.  

Fill drained zucchini boats with filling. Place in greased baking pan sides touching.  

Bake in 350 degree oven for 20 mnutes or until done.   Time will vary depending on how large your zucchini is .  Top with 1/4 cup grated cheese and parsley.   Shut the oven door 5 minutes or until the cheese is melted.  

Serve with a vegetable or salad.